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Friday, January 17, 2014

Pesto and White Bean Stuffed Portabella Mushrooms

 I love this meal when I'm craving pesto.  It takes just a few minutes to prepare, and only 15 minutes in the oven. 


 
1.  First mix 1/2 cup of white cannellini beans with 3 Tbps of pesto. 
2.  Mash them together with a fork to smash the beans.
3.  Fill the portabella caps with the mixture, and place on a cookie sheet.  Bake in a 400 degree oven for 15 minutes.  
 
 
I like to top them with a drizzle of marinara sauce and microgreens or sprouts.  (I used kohlrabi, kale, and radish microgreens), and eat them on top of a green salad with a sprinkle of sea salt, pepper, and a little lemon.  They are also delicious on a bed of swiss chard that has been sauteed in garlic, lemon and sea salt.  
 
 
 
 







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